Carrot Souffle with Brown Sugar Recipe

Carrot Souffle with Brown Sugar Recipe

  • 2 pounds carrots, peeled and chopped
  • 1/2 cup margarine
  • 3 eggs
  • 3/4 cup brown sugar
  • 1/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
  3. Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
  4. Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
  5. Bake, uncovered, in the preheated oven for 1 hour, or until firm.
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